Boda Auckland will showcase a Trans-Tasman culinary collaboration, with two nights of Korean-Filipino Fusion.
Boda Restaurant, Auckland is hosting two nights of culinary excellence and cultural storytelling on Thursday, 17th and Friday 18th July. For two exclusive evenings only, Executive Chef Hyokeun Choi of BODA Restaurant (Auckland) and Chef Migo Razon of Miss Mi (Melbourne) will come together to present a fusion of modern Korean and Filipino cuisine.
This chef-led series is more than a meal—it’s a four-course journey across Korea and the Philippines. From flavour-packed canapés to two innovative fusion-style mains and a final course featuring a traditional Korean dessert, each dish draws on the rich culinary heritage and personal stories of the chefs.
"Guests will enjoy not only bold, contemporary flavours but also the cultural roots and techniques behind each creation," said Executive Chef Hyokeun Choi.
"It's an opportunity to connect through food and tradition."
The collaboration is a nod to the Trans-Tasman connection between New Zealand and Australia, while celebrating the Mövenpick brand’s presence in both countries. To complement the evening, a carefully selected Australian wine from the acclaimed De Bortoli winery will be served.
Whether guests are a passionate foodie, a curious diner, or simply looking for an unforgettable night out this winter, this limited-time event is not to be missed.
For Executive Chef Hyokeun Choi, who brings with him a repertoire from being on the culinary teams of CIBO, Baduzzi, the Grove, Sofitel Auckland Viaduct Harbour and sous chef at Park Hyatt’s Onemata, the kitchen has always been a place of connection, heritage, and heart. His culinary journey began at home in Korea, inspired by the women who shaped his understanding of food from an early age.
“My grandmother inspired me to become a chef,” said Choi.
“Cooking alongside her was more than just learning recipes, it was about tradition. Through her, I discovered my family’s history and the deeper meaning behind local dishes.”
While his grandmother passed on the soul of Korean cooking, it was his mother who taught him the importance of fresh, seasonal ingredients and the simple beauty at the heart of Korean cuisine. These formative experiences continue to shape Choi’s approach today.
From humble beginnings as a kitchen hand at a local school to now leading the team at BODA, Choi brings 18 years of culinary experience and a deep respect for his roots to every plate. His modern Korean menu is a celebration of flavour, memory, and meaning, where even the simplest dishes tell a story.
“At BODA, we bring those family traditions to life. Each dish is a reflection of where I come from, and a way of continuing my family’s legacy through every meal we serve.”
Hailing from the Philippines, and an alumnus of the Centre for Culinary Arts in Manila, Migo Razon is an accomplished chef bringing an impressive breadth of experience to Miss Mi Melbourne, recently awarded the Australian Good Food Guide Chef’s Hat for 2025.
His journey spans working in Coffs Harbour at the esteemed Bonville Golf Resort’s restaurant, which has clinched the coveted Australian Good Food Guide Chef Hat Award twice, as well as leading the kitchen at Pacific Bay Resort. As Executive Chef, he has enjoyed roles at DoubleTree by Hilton Melbourne and Sheraton Melbourne Hotel. Most recently, Chef Razon worked closely alongside award-winning celebrity chef Adrian Richardson to craft a fresh and exciting menu for the highly anticipated Geelong restaurant, Maestro.
Razon’s lifelong passion for cooking stemmed from his childhood in Makati, Manila. Growing up in the heart of the CBD, his mum would cook up meals for the extended family. They would sit and chat over delicious meals for hours.
“From seven years old I was helping to peel onions, then moved up to cooking vegetables. At nine years old, I already knew I wanted to be a chef,” said Razon.
“While some guys say their favourite place is Bunnings, my favourite place to go is the market. It still gives me butterflies. Actually, my wife has banned me from cooking at home, so I still get so much joy from my work.”
His cooking ethos is simple yet balanced.
“I’m always thinking about sweet, salty, sour and sometimes spicy elements when I create my menus. That level of balance that comes through in Southeast Asian cooking is always in the back on my mind.”
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